Garlic Butter Mushrooms

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Garlic Butter Mushrooms with fresh thyme and a splash of sherry are everything a great side should be. They're quick to make, packed with flavor, and versatile. It's the kind of simple, satisfying side dish that feels far more elegant than the effort it requires!

Prep Time10

Cook Time10

Total Time20

Course: Side Dishes - Vegetables

Cuisine: American

Diet: Diabetic, Gluten Free, Kosher, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 teaspoons olive oil
4 tablespoons unsalted butter divided
1 pound Cremini mushrooms (baby Portobellos) stems trimmed and quartered
4 cloves garlic minced
1 tablespoon dry sherry or white wine
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil and 3 tablespoons unsalted butter over medium-high heat in a large skillet or saute pan that's large enough to hold all the mushrooms in one layer.
Add the mushrooms in a single layer and cook undisturbed for 4-5 minutes, allowing them to release their moisture and develop deep caramelization.
Stir or lift and shake the pan to toss and continue cooking for 2-3 minutes, until the moisture evaporates and the mushrooms are browned on most sides.
Reduce the heat to medium-low. Add the garlic and cook, stirring constantly, for 10-15 seconds, just until fragrant.
Add the thyme and sherry. Let the mixture sizzle and reduce slightly for 15-20 seconds, then stir to coat the mushrooms.
Remove from heat. Stir in the remaining 1 tablespoon butter and season to taste with salt and freshly ground black pepper. Serve immediately.

Notes

SUBSTITUTIONS:

You can also use white mushrooms, but I think Cremini mushrooms have better flavor and look nicer.
You can also use dry white wine, but I highly recommend sherry if possible for the rich, buttery flavor.

TIPS:

Use a wide pan. Give the mushrooms plenty of space and let them cook undisturbed at first so they brown deeply rather than steam.
Cook with oil and butter. Oil prevents burning; butter adds rich flavor.
Season at the end. Salting too early pulls out moisture and interferes with browning.
Serve immediately. They're best straight out of the skillet.

MAKE AHEAD:

Garlic Butter Mushrooms cook quickly. Have the mushrooms cleaned and quartered, then give your guests a little dinner theatre by sauteeing right before serving, shaking the pan, and flipping the mushrooms if you can.

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